Spinach & Fetta Muffins
Serves makes 12 muffins
Time 30 minutes
Ingredients
500g baby spinach or silver beet
2 cups wholemeal flour
1 tbsp baking soda
100g fetta, crumbled
1 egg
2 tbsp chopped mint
2 tbsp chopped dill
1 lemon zest, grated
80ml extra virgin olive oil
1 cup milk
150g ricotta
1 tbsp toasted pine nuts
Method
Preheat oven to 180°C. Oil a 12-hole muffin tray.
In a pan add some olive oil and add the spinach – wilt on medium heat. Drain this of fluid thoroughly prior to adding to the muffin mixture. Place spinach, flour, fetta, dill, mint, and lemon zest in the bowl and combine.
In a bowl whisk the oil, milk, and egg together then pour over the spinach mixture and combine. Season with salt and pepper. Gently fold through the ricotta.
Divide amongst the muffin trays. Sprinkle with pine nuts.
Bake 20-25 minutes or until golden brown.